Chocolate Peanut Butter Layer Cake Recipe Recipe For Chicken

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CHOCOLATE PEANUT BUTTER LAYER CAKE



Chocolate Peanut Butter Layer Cake image

Make and share this Chocolate Peanut Butter Layer Cake recipe from Food.com.

Provided by 1 Baker

Categories     Dessert

Time 1h55m

Yield 10-16 serving(s)

Number Of Ingredients 23

1 cup butter, softened
2 cups sugar
3 large eggs
1 3/4 cups cake flour
1 1/4 cups cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
chopped peanuts (optional)
1 cup semisweet chocolate morsel
3 tablespoons heavy whipping cream
1/2 cup peanut butter morsels
1 1/4 cups heavy whipping cream, divided
1/2 cup chunky peanut butter
1/4 cup confectioners' sugar
1 cup butter, softened
1/4 cup cocoa
4 cups confectioners' sugar
3 tablespoons milk
1 cup peanut butter morsels
3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
  • In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
  • Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
  • Pour batter into prepared cake pans. Bake 33 to 38 minute.
  • Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
  • For chocolate ganache:.
  • Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
  • For peanut butter mousse:.
  • Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
  • In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
  • Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
  • For rich chocolate frosting:.
  • In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
  • Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
  • For peanut butter ganache:.
  • Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
  • Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
  • Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
  • Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
  • Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.

Nutrition Facts : Calories 1313, Fat 74.5, SaturatedFat 40.9, Cholesterol 216.7, Sodium 845.2, Carbohydrate 149.3, Fiber 6.6, Sugar 114.8, Protein 17.3

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  • Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
  • Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
  • While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
  • Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
  • Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
  • Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
  • Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!

Provided by Lindsay

Categories     Dessert

Time 47m

Number Of Ingredients 20

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
6 reeses, chopped
6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
8 reeses, cut in half
Crumbled reeses

Steps:

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
  • . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  • . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  • . Add the wet ingredients to the dry ingredients and beat until well combined.
  • . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  • . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  • . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
  • . Add about half of the powdered sugar and mix until smooth.
  • 0. Add 3 tablespoons of water or milk and mix until smooth.
  • 1. Add remaining powdered sugar and mix until smooth.
  • 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
  • To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
  • ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
  • about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
  • ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
  • ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
  • ake layer to the top of the cake. 19. Smooth out the
  • frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
  • of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
  • using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
  • ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
  • and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
  • y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
  • le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
  • to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
  • ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 1097 calories, Sugar 112.1 g, Sodium 774 mg, Fat 61.5 g, SaturatedFat 32.9 g, TransFat 1.2 g, Carbohydrate 133.4 g, Fiber 4.9 g, Protein 13.9 g, Cholesterol 109.8 mg

CHOCOLATE-PEANUT BUTTER LAYER CAKE



Chocolate-Peanut Butter Layer Cake image

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Provided by the lovely Ann

Categories     Ingredients     Nuts and Seed Recipes     Peanut Butter Recipes

Time 4h10m

Yield 14

Number Of Ingredients 18

2 ½ cups white sugar
1 cup canola oil
1 cup sour cream
¾ cup unsweetened cocoa powder
2 large eggs
2 tablespoons rice vinegar
3 teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups water
2 ½ (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
10 cups confectioners' sugar
1 ½ cups smooth peanut butter
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
½ cup half-and-half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
  • Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
  • Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
  • Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
  • Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

SMITH ISLAND CHOCOLATE PEANUT BUTTER LAYER CAKE



Smith Island Chocolate Peanut Butter Layer Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 20

10 large chocolate peanut butter cups
Nonstick cooking spray
3 cups cake flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
Chocolate Frosting, recipe follows
2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners' sugar
Salt
1 teaspoon pure vanilla extract
3 sticks unsalted butter, cut into tablespoon pieces and softened
8 ounce milk chocolate, melted and cooled
2 ounce unsweetened chocolate, melted and cooled

Steps:

  • Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
  • Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with cooking spray. Dust flour and knock out any excess. Set aside.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters. Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes. Stop and scrape the bowl. Cream the butter for an additional minute. Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir the vanilla into the buttermilk. Add the dry ingredients to the butter alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
  • Divide half the batter between the prepared cake pans. Set the remaining batter aside. Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, 12 to 14 minutes. Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks.
  • Wash and dry the cake pans. Repeat the process a second time with the cooking spray, flour and batter.
  • Once all 8 layers have baked, place the first layer on a serving plate. Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all. Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks.
  • In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat.
  • In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt. Add the hot milk in a stream, whisking. Return the mixture to the saucepot and bring to a boil over moderate heat. Whisk until very thick, about 3 minutes. Transfer to a large bowl. Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes.
  • Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard. Beat at moderate speed until well combined. Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth. Add the chocolates and beat until well combined.

PEANUT BUTTER LAYER CAKE



Peanut Butter Layer Cake image

My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups milk
PEANUT BUTTER FROSTING:
1 cup peanut butter chips, melted
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE



Triple chocolate & peanut butter layer cake image

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Provided by Good Food team

Categories     Dessert

Time 1h45m

Number Of Ingredients 20

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
  • Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
  • Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
  • To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
  • Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
  • Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
  • To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
  • Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
  • Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY



Giant Chocolate Peanut Butter Cookie Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 1 cake

Number Of Ingredients 18

nonstick cooking spray, for greasing
4 cups all purpose flour
1 ⅓ cups natural cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
3 sticks unsalted butter, room temprature
3 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
3 sticks unsalted butter
1 ½ cups Skippy® Creamy Peanut Butter
4 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
¾ teaspoon kosher salt
2 tablespoons milk
½ cup heavy cream
1 cup semisweet chocolate chip
½ cup roasted, salted peanuts, roughly chopped

Steps:

  • Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  • Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
  • Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
  • Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
  • Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
  • Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
  • Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
  • Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
  • Slice and serve.
  • Enjoy!

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From tastesbetterfromscratch.com


PEANUT BUTTER NOODLES / CRUNCHY MILK CHOCOLATE-PEANUT ...
2022-02-03 Peanut Butter Noodles / Crunchy Milk Chocolate-Peanut Butter Layer Cake Recipe By Food Recipes February 03, 2022 Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth …
From healthy-eating-meals-recipes.thetabaco.com


BUTTER CAKE RECIPE MADE WITH CHOCOLATE AND PEANUT BUTTER
2016-06-25 Preheat oven to 350 degrees then coat a 9" x 13" cake pan with non-stick spray. In a large bowl, combine cake mix, melted butter and beaten egg until no lumps remain. Press mixture evenly into the bottom of a prepared cake pan then set aside. Rinse and dry bowl then add melted butter and peanut butter. Mix until completely combined and smooth ...
From everydaydishes.com


CHOCOLATE PEANUT BUTTER CAKE RECIPE - REZEPIE.COM
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later. 10. Refrigerate for at least 2-3 hours. 11. Make chocolate ganache: Chop the chocolate, place in a large ...
From rezepie.com


PEANUT BUTTER CHOCOLATE LAYER CAKE | KEEPRECIPES: YOUR ...
Peanut Butter Chocolate Layer Cake | KeepRecipes: Your Universal Recipe Box. Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds.
From keeprecipes.com


CHOCOLATE LAYER CAKE WITH PEANUT BUTTER FROSTING | FOODTALK
2022-02-21 This chocolate layer cake with peanut butter frosting is THE perfect birthday cake. Made with my favorite moist, rich chocolate cake and a fluffy peanut butter frosting, this cake is the perfect way to celebrate the chocolate-PB lover in your life!“Oh my god, it’s like I’m eating a PEANUT BUTTER DREAM!!!”These were the words that exploded …
From foodtalkdaily.com


CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE RECIPE ...
Preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
From foodandwine.com


PEANUT BUTTER ECLAIR CAKE - PLAIN CHICKEN
2011-08-25 Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers.
From plainchicken.com


CHOCOLATE PEANUT BUTTER LAYER CAKE - THE CAKE CHICA
CAKE. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 2 8-inch round cake pans with baking spray and set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In a medium …
From thecakechica.com


DARK CHOCOLATE LAYER CAKE WITH PEANUT BUTTER FROSTING
2017-02-17 PEANUT BUTTER FROSTING. In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until smooth (about 3 minutes). Decrease mixer speed to low. Add powdered sugar, vanilla extract, and milk/cream/water. Increase mixer speed to to high and beat until ...
From freshaprilflours.com


PEANUT BUTTER CHOCOLATE MOUSSE CAKE RECIPE - SUGAR SPICES LIFE
2018-05-12 Cake. Preheat oven to 350 degrees. Line 8″ round pan with parchment paper, and butter/flour sides. I use Baking Pam for this. In heat proof bowl, pour coffee over cocoa and chopped chocolate. Let sit for 2-3 minutes, then whisk together. Set aside. In mixing bowl, whisk together flour, baking powder, and salt.
From sugarspiceslife.com


CHOCOLATE PEANUT BUTTER LAYER CAKE - BEYOND FROSTING
2020-08-04 Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the peanut butter until well mixed. Alternate adding 2-3 cups of powdered sugar at a time …
From beyondfrosting.com


ULTIMATE LAYERED CHOCOLATE PEANUT BUTTER CAKE | RECIPELION.COM
The perfect flavor combination comes together for a heavenly result with this awesome chocolate cake recipe. The Ultimate Layered Chocolate Peanut Butter Cake features two layers of moist, rich Devil's Food Cake with a mile-high layer of creamy peanut butter filling piled in between. This guilty pleasure dessert is sure to remind you of Reese's peanut butter cups and make …
From recipelion.com


CHOCOLATE PEANUT BUTTER CAKE - CONFESSIONS OF A BAKING QUEEN
2021-09-20 The inspiration for this cake came from a few different things; first when I made my peanut butter frosting recipe last year during quarantine, second a chocolate PB cupcake my sisters love at a local bakery, and third just because I love me some peanut butter and chocolate.. I knew that I could trust my best ever chocolate cake recipe to be the cake …
From confessionsofabakingqueen.com


THE ULTIMATE CHOCOLATE PEANUT BUTTER CAKE - THE RECIPE REBEL
2014-05-03 Let cool to room temperature on the counter. Freeze or chill at least 3-4 hours before assembly. For the cookie: Preheat the oven to 350 degrees F. Line a springform pan with wax paper and spray with non-stick. In a stand mixer, cream butter and sugar until light and fluffy, about 3-4 minutes.
From thereciperebel.com


CHOCOLATE-PEANUT BUTTER PRETZEL LAYER CAKE - A JOYFULLY ...
2021-08-12 For the cake: Preheat oven to 350 degrees F. Grease and flour three 9-inch round pans. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and instant espresso, if using. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and ...
From joyfullymad.com


CHOCOLATE PEANUT BUTTER CAKE - ALL FOOD RECIPES BEST ...
2015-01-21 When your boiler is ready, melt the 1/4 cup of chocolate chips or baker’s chocolate and the 1/4 cup of peanut butter until smooth. Add this into the egg mixture. Add this into the egg mixture. Sift together the flour, salt, soda, and cocoa powder, then add this to the batter, alternating between the flour mixture and the sour cream.
From allfood.recipes


REESES PEANUT BUTTER CHOCOLATE CAKE | KEEPRECIPES: YOUR ...
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Reeses Peanut Butter Chocolate Cake . Recipe by jentremblay. print. Ingredients: Chocolate Cake 1 cup boiling water 2 cups sugar 1 3/4 cups …
From keeprecipes.com


CHOCOLATE PEANUT BUTTER CAKE - LIFE WITH JANET
2021-03-24 Let cake cool completely, and then remove from pans—cut cakes in half and layer with peanut butter icing in between each layer. I only did three layers for my cake, but you can do 4 if you would like. Once all of your layers are assembled, ice the cake with a crumb layer first. Place the cake in the refrigerator for about 20 minutes before doing the finishing icing.
From lifewithjanet.com


M&M CHOCOLATE PEANUT BUTTER LAYER CAKE - THE BLACK PEPPERCORN
2013-02-09 Shake the excess flour out of the cake pans. Preheat the oven to 350F. Mix together the cake mix with the eggs, milk and oil. Pour the cake batter evenly in the two prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean when stuck in the middle of the cake. Cool for 15 minutes.
From theblackpeppercorn.com


7 LAYER PEANUT BUTTER CHOCOLATE CAKE - LIVING SWEET MOMENTS
2018-07-01 For Peanut Butter Cakes. Preheat oven to 350 F. Grease seven 8" Cake Pans*. In a bowl, combine the flour, salt, baking powder and baking soda. Set aside. Combine the milk and sour cream together, set aside. Using the mixer, combine the butter, peanut butter and brown sugar for 4-5 minutes or until creamy.
From livingsweetmoments.com


PEANUT BUTTER TOPPED CHOCOLATE CAKE RECIPE | MYRECIPES
Step 1. HEAT over to 325ºF. Coat a 15 x 10-inch jelly roll pan with no-stick cooking spray. Advertisement. Step 2. PREPARE cake mix batter according to package directions using water, oil and eggs. Spread in prepared pan. Bake 16 to 20 minutes or until toothpick inserted in center comes out clean.
From myrecipes.com


CHOCOLATE AND PEANUT BUTTER LAYER CAKE RECIPE LIST ...
Chocolate and Peanut Butter Layer Cake. Sponsored by . You can’t go wrong when you combine the flavours of chocolate and peanut butter together. This simple layered cake recipe will be your new go-to recipe for all of your special occasions. Save to My Recipes Total Time: 30 mins / Total: 2 hours . Servings: 16 servings, 1 piece (101 g) each . Available sales for …
From salewhale.ca


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